Salmon Tacos with Mango Corn Salsa Recipe

Introduction

Salmon tacos with mango corn salsa offer a vibrant and delicious twist on a classic favorite. Bright, fresh flavors paired with tender baked salmon make these tacos a perfect weeknight meal or casual weekend treat.

Ingredients

• 1 lb. salmon fillet
• 2-3 teaspoons taco seasoning
• 2 teaspoons avocado oil
• 1 large mango, diced
• 1 cucumber, diced
• 2 ears sweet corn, kernels cut off the cob
• 1/4 cup finely chopped red onion
• 1/2 cup finely chopped cilantro
• 1 tablespoon honey
• Zest and juice of 1 lime
• 1/2 teaspoon salt
• One 14-ounce can refried beans, or regular black beans, or 2 avocados
• 8 corn tortillas
• 1/4 cup avocado oil for softening tortillas

Instructions

1. Step 1: Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
2. Step 2: Toss the salmon with taco seasoning and 2 teaspoons of avocado oil until well coated. If your taco seasoning does not contain salt, sprinkle some on the salmon.
3. Step 3: Place the salmon on the prepared baking sheet and bake close to the top of the oven for about 8 minutes, or until it easily flakes with a fork.
4. Step 4: While the salmon bakes, combine the diced mango, cucumber, corn kernels, red onion, cilantro, honey, lime zest and juice, and salt in a bowl. Toss and adjust seasoning to taste.
5. Step 5: Soften the corn tortillas by heating avocado oil in a large skillet. Quickly dip each tortilla one side into the hot oil, then transfer to a paper towel-lined plate. Stack tortillas to share the heat and oil. Alternatively, wrap them in damp paper towels and microwave for 30 seconds.
6. Step 6: Assemble the tacos by spreading refried beans, black beans, or mashed avocado on each tortilla. Add pieces of the baked salmon, gently pressing to slightly mash the fish. Top with a generous scoop of the mango corn salsa.
7. Step 7: Finish with an optional squeeze of lime and a drizzle of honey for extra brightness and sweetness.

Tips & Variations

• For extra zest, add a pinch of chili powder to the mango corn salsa.
• Use fresh-made taco seasoning or a store-bought blend that includes salt for easier seasoning.
• Swap out salmon for grilled shrimp or mahi-mahi for a different protein option.
• If you prefer a creamier texture, add a dollop of sour cream or Greek yogurt on top of the tacos.
• To make the dish vegan, skip the salmon and use black beans with avocado substituting the protein.

Storage

Store leftover salmon, salsa, and tortillas separately in airtight containers in the refrigerator for up to 2 days. Reheat the salmon gently in the oven or microwave to avoid drying it out. Warm the tortillas before serving to maintain their softness. Salsa can be served chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, frozen salmon can work well. Just be sure to thaw it completely and pat it dry before seasoning and baking to achieve the best texture.

What can I use if I don’t have fresh corn?

If fresh corn isn’t available, frozen corn kernels are a great substitute. Just thaw and drain them before adding to the salsa.

Salmon Tacos with Mango Corn Salsa Recipe

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★★★★★

4.5 from 88 reviews

• Author: Cleo
• Total Time: 18 minutes
• Yield: 8 tacos 1x

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Description

Delicious and vibrant Salmon Tacos with Mango Corn Salsa, featuring perfectly baked salmon seasoned with taco spices and avocado oil, paired with a fresh mango, cucumber, and sweet corn salsa. Softened corn tortillas serve as the perfect base, complemented by creamy refried beans or mashed avocado for a satisfying and colorful meal perfect for a quick dinner or casual gathering.

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Ingredients

Scale 1x2x3x

Salmon

• 1 lb. salmon fillet
• 2–3 teaspoons taco seasoning
• 2 teaspoons avocado oil
• ½ teaspoon salt (if not in taco seasoning)

Mango Corn Salsa

• 1 large mango, diced
• 1 cucumber, diced
• 2 ears sweet corn, kernels cut off the cob
• ¼ cup finely chopped red onion
• ½ cup finely chopped cilantro
• 1 tablespoon honey
• Zest and juice of 1 lime
• ½ teaspoon salt

Tortillas and Beans/Avocado

• 8 corn tortillas
• ¼ cup avocado oil (for softening tortillas)
• One 14-ounce can refried beans or regular black beans, or 2 avocados, mashed

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Instructions

1. Prep: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prepare for baking the salmon.
2. Season the Salmon: In a bowl or directly on the baking sheet, toss the salmon fillet with the taco seasoning and 2 teaspoons of avocado oil until the fillet is evenly coated. Add salt if your seasoning blend does not already contain it.
3. Bake the Salmon: Place the salmon on the prepared baking sheet and bake in the oven for 8 minutes, positioning it close to the top of the oven. The salmon is done when it easily flakes apart with a fork.
4. Make the Salsa: While the salmon bakes, combine the diced mango, diced cucumber, sweet corn kernels, finely chopped red onion, cilantro, honey, lime zest and juice, and ½ teaspoon salt in a bowl. Mix well and adjust seasoning to taste.
5. Soften the Tortillas: Heat ¼ cup of avocado oil in a large skillet over medium heat. Quickly dip one side of each corn tortilla into the hot oil and place it on a paper-towel lined plate. Stack tortillas as you go, allowing heat and oil to distribute evenly for a soft, pliable texture. Alternatively, wrap tortillas in damp paper towels and microwave them for 30 seconds to steam and soften.
6. Assemble the Tacos: Spread mashed avocado or refried beans evenly on each softened tortilla. Add a few pieces of baked salmon, breaking them up slightly by pressing gently. Top with a generous scoop of the mango corn salsa. Finish each taco with a squeeze of fresh lime and a drizzle of honey for added brightness and sweetness.

Notes

• Use fresh, wild-caught salmon for the best flavor and texture.
• If your taco seasoning does not contain salt, remember to add a little when seasoning the salmon.
• For a vegetarian version, substitute salmon with grilled tofu or roasted cauliflower.
• You can substitute black beans for refried beans or use mashed avocado as a creamy alternative.
• Softening tortillas with a quick oil dip adds flavor and pliability; microwaving is a great oil-free alternative.
• Adjust honey in the salsa to preference based on the natural sweetness of the mango.

• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

Keywords: salmon tacos, mango salsa, corn tortillas, healthy tacos, baked salmon, easy Mexican recipes